Pumpkin Pecan Dessert {in a jar}

For the past seveal years, for Thanksgiving at our house, Pumpkin Pie has been replaced with what we call Pumpkin Pecan Dessert.  This dessert is so simple to make, and everyone (even my non-pumpkin-pie-eating husband) loves it!  I’ve also made this dessert several times for potlucks and it’s always a hit!

This year, since I’m on a bit of a “deserts in a jar” kick… I thought this Pumpkin Pecan Dessert would be a perfect candidate for an “in a jar” treat.  I bought some short, wide mouth 1/2 pint jars (from the grocery store), which make one nice sized serving, and would make a pretty adorable gift too!  This dessert is even better topped with whipped cream or vanilla ice cream.

Pumpkin Pecan Dessert

1 can (15oz) pumpkin

1 can (12 oz) evaporated milk

3 eggs

3/4 cup sugar

4 teaspoons pumpkin pie spice

 (or 2 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg 1/2 teaspoon allspice)

1 boxed cake mix (white or yellow cake)

1 1/2 cups chopped pecans

3/4 cup butter, melted

whipped cream, or vanilla ice cream, for serving

Directions ~

1.  Preheat oven to 350*F

2.  In a large bowl add the first 5 ingredients, and whisk together until fully combined.

If you’re making one 9″ x 13″ dish of dessert….

3.  Spray dish with non-stick cooking spray.

4.  Pour pumpkin mixture into 9″ x 13″ dish.

5.  Sprinkle cake mix (dry) onto of pumpkin layer.

6.  Then sprinkle chopped pecans all over.

7.  Pour melted butter over top.

8.  Bake 50-60 minutes, or until toothpick inserted in center comes out clean, and dessert is a nice golden brown.

9.  Cool at least 30 minutes before serving.

If you’re making this dessert in jars….

3.  Lightly spray 12, wide mouth 1/2 pint jars with non-stick cooking spray.

4.  Use a measuring cup to put about 1/2 cup pumpkin mixture into each jar.

5.  Sprinkle two rounded tablespoon of dry cake mix on top of pumpkin layer, in each jar.

6.  Then sprinkle on one rounded tablespoon of chopped pecans in each jar.

7.  Pour one tablespoon of melted butter on top (of each jar).

8.  Bake jars on a large baking sheet (so they are easy to put in and out of the oven) for about 40 minutes, until toothpick inserted in the center of a jar comes out clean, and dessert is golden brown.

9.  Cool at least 30 minutes before serving.

Note:  When I baked mine using these measurements they filled the jars fully when baked, and as they cooled they shrunk down just a bit, a perfect amount of space to close the jar.

Before serving, top with whipped cream or vanilla ice cream.

This dessert is equally delicious the next day.

Recipe Source:  Betty Crocker, Holiday Recipes booklet, 2000.

Happy Fall Baking!

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70 Responses to “Pumpkin Pecan Dessert {in a jar}”

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    Nancy — September 22, 2011 at 8:47 am

    Not only do I thank you but my coworkers thank you, too! Each month for our staff meeting I make a dessert for all to share. For October i'm doing your candy corn cheesecake in a jar and this pumpkin pecan masterpiece will be the November treat! I do have one question though. Where did you get your jars? Thanks for all you do!

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    Anonymous — September 22, 2011 at 9:06 am

    I also have a question. If making these the jars do we continue with steps 2-5 until the jar is at it's capacity or is the one time enough? I guess I am a bit confused. Thanks.

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    Karen - Trilogy Edibles — September 22, 2011 at 9:10 am

    These look delish.

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    Anonymous — September 22, 2011 at 9:12 am

    You don't say when to use the eggs, evaporated milk or spices. Are they part of the "pumpkin mixture" you mention? You left a step out.

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    Glory — September 22, 2011 at 9:19 am

    In a jar questions-
    Each jar will get 1/2 cup of pumpkin mixture, then 2 tablespoons dry cake mix, then 1 tablespoon nuts, and finally 1 tablepoon melted butter.

    Right below the recipe itself it says "Directions- preheat oven.. mix first 5 ingredients…" This should be done weather you're making it in a caserole dish or in jars.

    Let me go look and see if I can reword things to make it easier.

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    Maria — September 22, 2011 at 9:37 am

    Great dessert for fall!

  7. #
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    n — September 22, 2011 at 10:33 am

    This looks sooo good! I LOVE PUMPKIN & PECANS! I'm going to have to make these when I get back from vacation. :)

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    Sharon {Grumpy, Sleepy and Bashful} — September 22, 2011 at 11:36 am

    I will be making this, though the occasion has not been determined. It looks delicious!!! Thanks to @dineanddish for tweeting it, so that I found you!

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    What's for dessert? — September 22, 2011 at 11:37 am

    Great idea! Looks so good!

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    Kate H.(www.sprinkletherapy.blogspot.com) — September 22, 2011 at 2:47 pm

    Those look so yummy and super cute! Definitely trying this (:

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    SweetSugarBelle — September 22, 2011 at 2:59 pm

    I know you would not approve of my terminology, but to a Texan, this is DUMP cake in a jar!!!! I LOVE it!!!

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    Fifecat75 — September 22, 2011 at 4:15 pm

    I have a recipe similar to this for a crock pot. I bet you could cook this in the crock for two hours on high and it would be fab. Although not sure what it would do to the nuts. But I don't eat pecans so no biggie for me.

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    Jo — September 22, 2011 at 7:24 pm

    What a yummy dessert ~ so cute too! This would make for such a sweet treat for my teaching buddies ~ thanks! ;)

    Have a great weekend~
    Jo

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    Heather Is... — September 23, 2011 at 12:11 am

    Mmmm! I make a similar version of this that I call "pumpkin dump cake", but I can't remember if I use pecans in it or not. I haven't made it since last fall, but now I'm going to have to get some pumpkin and make it again!

  15. #
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    sewa elf — September 23, 2011 at 1:17 am

    Very nice, thanks for sharing.

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    Freya G — September 23, 2011 at 1:22 am

    This looks great but could it be made with fresh pumpkin? Tinned isn't available in the UK. Also – what is the difference between yellow and white cake?

  17. #
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    Cookbook Queen — September 23, 2011 at 6:25 am

    I am SO making these!! Looks and sounds perfect.

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    Michelle — September 23, 2011 at 7:25 am

    Adorable!! And they look delish too!

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    Esther — September 23, 2011 at 8:54 am

    What a fabulous fall dessert! I think I'm going to try making them in ramekins.

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    Rachel H — September 23, 2011 at 9:00 am

    Love the "in a jar" idea for this!! Super cute and fun.

    I've made a very similar recipe for years (sans the pecans) that is officially called "Pumpkin Something" LOL It's my FAV pumpkin dessert ever!!

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    anna — September 23, 2011 at 9:30 am

    Quick question. I would love to make this. If you do it in the 9×13 is it sturdy enough to cut into bars or is it soft and would be scooped out.
    Thanks,
    Andrea Saunders

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    Glory/ Glorious Treats — September 23, 2011 at 9:36 am

    @Anna- This dessert is not solid enough to be cut into bars, you would need to scoop it out.

  23. #
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    Connie — September 23, 2011 at 5:09 pm

    Evidently I have been living under a rock. I have done my fair share of blog surfing and have never come across your blog before. I found your blog through pinterest and I must say, YOU ARE FABULOUS! I am now off to do some exploring previous posts.

    Oh ya, I am sooooo making these for Thanksgiving this year. Thanks.

  24. #
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    Sue — September 23, 2011 at 8:24 pm

    I'm ready to dig in!

  25. #
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    Jeanette — September 24, 2011 at 8:41 am

    Love your site! found your Candy Corn Mouse cheesecake cups and then the Pumpkin Pecan dessert in a jar. Thanks for all the great ideas

  26. #
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    Middleton Family — September 24, 2011 at 9:04 pm

    So pretty and sounds yummy! I think I will make these when I get back in town. :)

  27. #
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    DreamgirlLisa — September 25, 2011 at 9:29 am

    Looks and sounds really yummy! I'm not a big fan of pumpkin pie myself, but love other pumpkins type desserts, I think I would like this one!

  28. #
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    Gloria — September 25, 2011 at 4:41 pm

    Love desserts in a jar look delicious and beauty!!! gloria

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    Sharnel — September 26, 2011 at 4:31 am

    oh these look so good Glory xxxx this time last year we were together. xx

  30. #
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    Tammy G. — September 26, 2011 at 7:30 am

    These look wonderful and I can't wait to make them. Just a quick question though…how many jars does this make? Thanks!

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    Brenda — September 26, 2011 at 5:36 pm

    this sounds yummy posted and shared on my blog and facebook page, thanks for sharing! I have never made the jar deserts but will give this one a go!

  32. #
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    Anonymous — September 26, 2011 at 8:22 pm

    ok silly question, if I make them the night before do I just keep them in the refrigerator and they can reheat?

  33. #
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    rosemary — September 29, 2011 at 7:22 pm

    can you please tell me if these could be made on a Saturday and taken to school on a Monday ? Rosemary

  34. #
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    kyleen — October 1, 2011 at 4:06 pm

    Desserts in a jar are the cutest things ever! These pumpkin desserts look delicious.

  35. #
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    Brian Dugan & Kelly McCann — October 5, 2011 at 12:06 pm

    Wondering if I could make these in advance for holiday gifts. How long could they be stored in the fridge before sharing with friends and family? Up to a week?

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    Glory/ Glorious Treats — October 5, 2011 at 12:32 pm

    To make ahead- These can be stored in the fridge up to four days (I've never tried any longer). Bring to room temperature, or heat slightly before serving.

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    Colleen — November 7, 2011 at 8:03 am

    I make this desssert all the time, but putting it in jars as a gift? Genius! Thanks for the idea.

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    jenny — November 19, 2011 at 11:37 am

    these look so adorable… i saw this back in september and have had the page saved to make for this thanksgiving… just went out to get all ingredients today, and sadly – the only mason jars I could get were same size – but tall and skinny…. do you think they'll come out the same (as far as rise up to the top?) the mouth is regular too… not a wide mouth – but i'm sure it will work! what do you think?

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    Shannon — November 22, 2011 at 11:18 am

    Jenny,
    I am having the same problem. I can't find wide mouth jars that are 1/2 pint. I did find wide mouth that are 4 oz. if I use 4 oz I will have to 1/2 the amounts. I can't decide what to do:(

  40. #
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    jenny — November 23, 2011 at 1:56 pm

    o.k…so i found them at target! i looked online and it said that they had it in the store near me, and i went and got them! cooking them RIGHT NOW!!! So excited to see them! They smell delicious!!! Let me know if those work Shannon… im curious!

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    cialis online — December 9, 2011 at 5:41 am

    wooww you kill me I love the ice cream and with this cake woooww I can test it anytime

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    K — September 27, 2012 at 5:50 am

    Would these need any adjusting for higher altitudes?

    Thanks
    karen

    • Glory replied: — September 28th, 2012 @ 7:27 pm

      I am not super familiar with adjustments for high altitude baking. I know quite a few adjustments often need to be make especially for cakes, but since this recipe is using a box mix (much more fool-proof), and is not really a cake, I would guess that you could try this recipe as is.

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    CindyR — October 9, 2012 at 2:44 am

    This is my absolute favorite dessert! My recipe calls it “Pumpkin Crunch”. Love the gift idea!

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    CindyR — October 9, 2012 at 2:47 am

    Also, for those of you asking about storing them in the frig, I actually like it better cold!

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    Ellen — October 10, 2012 at 12:52 am

    Has anyone ever made this and shipped over night?? i want to make these for my boyfriend but i’m wondering if they would get messy in the jar when shipped. Thoughts? or ideas please! :) ellen

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    Lauren — October 27, 2012 at 8:18 pm

    Looks wonderful! Found you through Pinterest looking for pumpkin desserts — making these for a get-together at our home next weekend — thanks for sharing!

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    Kristie Lopez — November 5, 2012 at 3:52 am

    Hi! I’m wondering if these are okay to be shipped as well. Are they okay to not be refrigerated for 2 days via mail or do they have to be kept cold? Thanks!

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    Nicole — November 20, 2012 at 2:15 am

    Since the jars will be sealed, can I make these a few days in advance and leave at room temperature? I’ll be traveling with them for 3 hours so refrigeration isn’t an option in the car. Or should I just make them once we arrive? (Trying to cut down on food prep once we’re there so doing things in advance is preferred).

    • Glory replied: — November 20th, 2012 @ 3:32 am

      Nicole- I’m not sure if you mean to leave the at room temp for a few days or hours? To answer either… yes, you can make it a day or two in advance and keep it at room temperature.

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    Sofia — December 20, 2012 at 6:24 am

    This sounds absolutely delicious! It’s also a great christmas gift I think.

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    Elaine — September 23, 2013 at 4:14 pm

    Wow – I just used my office to test this recipe out and it was a big hit! Everyone loved the dessert, the concept and how easy it was. Now I will make them for my Bunco group. Needed 12 and these will be perfect. Thanks!

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    Victoria — October 20, 2013 at 10:48 pm

    I got the 1/2 pint wide month jars, but they look different than yours in the picture. Mine look shorter, stouter. They still worked ok. Just wondered if your pictures were actually the wide mouth pints.

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    Sheila — October 28, 2013 at 5:16 pm

    Looking for a recipe that would be okay for shipping overseas/deployed. Anyone tried these and sealing for awhile?…any other recipe suitable for this is welcomed!! Any idea how long they are good for? I make this same recipe all the time, byt have changed the yellow cake to spice…have also mixed in dark chocolate with the pecans.

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    Sheila — November 6, 2013 at 5:40 am

    Well no responses so it looks like I’ll be the tester for this and post the results! Would anyone with canning experience be able to tell me whether to seal these up while warm or after cooled for a two week shipping period….making trustee brownies too just in case these flop :)

    • Glory replied: — November 7th, 2013 @ 12:17 am

      Hi Sheila,
      I have never tried to keep the desserts fresh more than a couple days. I would be concerned that with the moisture of the pumpkin layer that after more than 3 days they would start to mold. Sealing the jars (via canning) could work it seems. I would suggest sealing them (by steaming in a canner) after they are cool (or slightly warm). Of course you could always experiment with a batch at home… make a batch up and save a couple on your counter, then test after 1 week, or two weeks.

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    Donna — November 16, 2013 at 3:21 pm

    Had something similar at Red Lobster and it was the best dessrt I have had in a long itme.

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    Sara — November 18, 2013 at 8:34 pm

    Question: When you layer in the cake mix, do you mix it in with the pumpkin mixture or just leave it on top? Because I made a batch and when I cut into it that layer was just dry cake mix? HELP!

    • Glory replied: — November 18th, 2013 @ 9:46 pm

      Hi Sara, You did it correctly, just put the dry cake mix on top, do not stir it in. I’m no sure if you made this as individual desserts or one large dessert… for individual desserts you will likely have some cake mix (dry) left over, since you are only using 2 tablespoons for each jar. For either sized dish I might just suggest making sure the dry cake mix is not too thick in any one area, and make sure to drizzle the butter so that it can penetrate each area of the dessert.

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